Top Bhopal Dishes Every Foodie Must Try
Madhya Pradesh has been dubbed India’s heart because of its geographical location; however, the state’s laid-back culture, cuisine, and history are what truly define it as the country’s core. Madhya Pradesh offers a wide range of activities. MP has it all, from stunning landscapes to religious fervour, historic landmarks to bustling markets. However, it is Madhya Pradesh’s “Gastronomic Escapade” that has everyone raving. Bhopal cuisine is primarily influenced by the cuisines of the neighbouring states, particularly Rajasthan’s Nawabi culture.
Bhopal the city of Nawabs, the capital of MP, is the best place to try some authentic, mouth-watering regional cuisine. The city’s most well-known recipes are curries and kebabs. Whether you are a vegetarian or a non-vegetarian, you must not miss MP’s delectable cuisine. Here’s a list of the top 15 dishes you must try while visiting the state.
Table of Contents
Hara Masala Kebab
Hara Masala Kebab, also known as Hara Bhara Kebab, is an active strength-building snack that is enjoyed by adults and children alike. Hara Masala Kebab, popular in Bhopal, is a griddle-cooked pattie made with spinach, green peas, cottage cheese, potato, and spices. These tasty appetisers are roasted golden crisp on both sides and served with yoghurt coriander chutney.
Murgh Angara
This spicy chicken recipe calls for chargrilling succulent chicken breasts that have been marinated overnight with hung curd, garam masala, and freshly crushed spices, as well as a touch of Degi chilli and seasoning. Murgh Angara is a celebratory snack thanks to its exquisite flavours.
Paneer Tikka Lababdar with Warqi Paratha
Another popular speciality dish is Paneer Tikka Lababdar with Warqi Paratha, which combines paneer tikka with lababdar gravy and is served with rolled Warqi paratha. Tomato puree, chopped onions, cashew nuts, and spices are cooked together to make the exotic lababdar gravy. Warqi paratha, on the other hand, is a Ghee-laden layered paratha. This mouthwatering combination of cottage cheese and layered paratha is unbeatable.
Bhopali Mutton Korma
Bhopali Mutton Korma is a flavorful 15th-century recipe with roots in the city’s most revered royal cuisine. Mutton chunks are immersed in a creamy spicy gravy seasoned with whole spices to make Bhopali Mutton Korma. This gravy is made by frying onions, curd, and speciality spices together.
Kadai Paneer
Cottage cheese is cooked with bell peppers and exotic spices in Kadai Paneer, a traditional recipe. Cottage cheese chunks are blended with tomato, capsicum cubes, onion slices, and whole spices before being garnished with diced coriander in Bhopal. It’s usually served with rice or parantha.
Mutton Rogan Josh
Mutton Rogan Josh is a royally spicy dish. It’s a curry-based Indian dish known for its thick, flavorful red gravy and tender meat chunks. In Persian, “Rogan” means “purified butter,” and in Hindi, “Red” means “firey hot passion.” As a result, this dish necessitates a cooking method in which an oil-based gravy is cooked over high heat.
Rogan josh is a gravy with bay leaves, cardamom, cinnamon, cloves, ginger, garlic, onions, and even yoghurt that holds lamb (or braised mutton) pieces in a gravy seasoned with bay leaves, cardamom, cinnamon, cloves, ginger, garlic, onions, and even yoghurt. Mutton Rogan Josh is perfected after primary braising by using the Dampokhtak slow cooking technique. This dish is in a league by itself!
Maa Ki Dal
Maa Ki Dal is a unique combination of black Urad dal and rajma cooked in ghee with fried onions. It’s finished with Dum and a sprinkling of chilli flakes. This slow-cooked traditional Bhopali dish is suitable for everyday meals. Maa Ki Dal’s classic flavour comes from hours of slow cooking. This method of cooking imparts a sense of weight to the flavour. With Boondi Raita and Phulka, Maa Ki Dal can be served.
Bhuna Mutton Raan
Bhuna Mutton Raan is a spicy pan-fried meat dish. Bhuna glosses to fried meat in a traditional Raan, which is a goat leg. When the meat is seared, the aromatic spices can seep into the meat and impart their flavour. Bhuna Gosht requires you to ‘fry the meat with the spices – first on high, then on medium heat,’ according to the recipe. Until the method yields a fine brown colour and the juices are locked. ‘Traditionally,’ Bhuna Mutton Raan is served with an Indian flatbread.
Bhopali Khichda
Bhopali Khichda is a porridge made with a variety of lentils and spices, as well as boneless mutton. It is cooked separately from Haleem over a long period. Mutton, onions, cloves, peppercorns, cinnamon, cumin, chilli powder, coriander powder, garam masala, salt, and green paste are used to make Bhopali Khichda. It’s cooked until the meat is tender, then garnished.
Mutton Do Pyaza
The Bhopali Mutton Do Pyaza is a hearty recipe that features tender mutton chunks cooked in yoghurt gravy with brown onions. This fiery curry dish is typically prepared to commemorate a special occasion. The succulent “Mutton Do Pyaza” is served with flatbread or steamed rice and topped with coriander leaves and fried onion flakes.
Nalli Nihari
Nalli Nihari is a deliciously creamy mutton stew with a variety of aromatic spices that are slow-cooked. To get the best flavour, slow-cook this recipe for four hours on low heat. Nihari was traditionally cooked all night in the days of the royals. After prayers, it was served to the Mughal Kings for breakfast the next morning.
Traditional cooking is still practised in a few Bhopal households and restaurants. Nihari is the meat from the forelegs, as well as the bone marrow. Aromatic Nihari masala, a blend of roasted and ground cloves, fennel, cardamom, nutmeg, dry ginger, and other spices, infuses this dish.
Bhopali Bhuna Keema
Bhopali Bhuna Keema is a mild preparation of coarsely minced mutton that is slow-roasted in extra oil with chopped onions, tomatoes, and whole red chillies. The Bhuna Keema from Bhopali is pure decadence, best served with Indian flatbreads or buttered Pav (Pao).
Bhopali Bhuna Keema
Bhopali Bhuna Keema is a mild preparation of coarsely minced mutton that is slow-roasted in extra oil with chopped onions, tomatoes, and whole red chillies. The Bhuna Keema from Bhopali is pure decadence, best served with Indian flatbreads or buttered Pav (Pao).
Bhopali Mutton Biryani with Baingan Mirch Ka Salan
Last but not least, you must try Bhopali Mutton Biryani with Baingan and/or Mirch Ka Salan before leaving Bhopal. The authentic Bhopali mutton biryani is made up of several layers: rice on the bottom, mutton on top, mint leaves on top and brown onions on top. Kewra water and saffron milk are used to finish the biryani. Baingan, also known as Mirch Ka Salan, is an excellent side dish for mutton biryani. It’s made with sesame seeds, peanuts, ginger, garlic, tamarind juice, and dried coconut as a base. Delightful!
